Oyakodon, a comforting Japanese chicken and egg rice bowl, is a delightful dish that combines tender chicken, fluffy eggs, and savory broth served over steamed rice. Known as “parent-and-child donburi,” this dish is not only quick to prepare but also packed with flavor, making it an ideal weeknight meal. Join our kitchen companion membership for more delicious recipes like this one!
Ingredients for Oyakodon (Serves 4)
- Chicken and Broth:
- 1 lb (450g) boneless, skinless chicken thighs
- 1 medium onion, thinly sliced
- 1/4 cup dashi (Japanese soup stock) or chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sugar
- Eggs:
- 4 large eggs
- Rice:
- 4 cups steamed Japanese short-grain rice (about 2 cups uncooked)
- Garnish:
- 2 green onions (scallions), thinly sliced
- Shichimi togarashi (Japanese seven-spice blend) for serving (optional)
Grocery List
- Chicken thighs
- Onion
- Dashi or chicken stock
- Soy sauce
- Mirin
- Sugar
- Eggs
- Japanese short-grain rice
- Green onions
- Shichimi togarashi (optional)
Cooking Instructions
Preparation Steps
- Prepare Ingredients:
- Cut the chicken into bite-sized pieces.
- Thinly slice the onion and green onions.
- Cook the Rice:
- Cook the Japanese rice according to package instructions.
Cooking Steps
- Make the Broth:
- In a medium pot, combine dashi, soy sauce, mirin, and sugar. Stir in the sliced onions.
- Cook Chicken:
- Add the chicken pieces to the pot. Turn on the heat to medium-high and bring to a simmer.
- Cover and cook for about 4 minutes, flipping the chicken halfway through until cooked through.
- Add Eggs:
- In a bowl, lightly beat the eggs. Pour half of the eggs over the chicken mixture in the pot.
- Cover and let cook for about 1 minute until the eggs are just set but still slightly runny.
- Pour in the remaining eggs and cover again, cooking until desired doneness is reached.
- Serve:
- Spoon cooked rice into bowls and top with the chicken and egg mixture.
- Garnish with sliced green onions and sprinkle with shichimi togarashi if desired.
Cooking Time
- Total Time: Approximately 20 minutes
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
Nutritional Information (Per Serving)
- Calories: Approximately 600 kcal
- Protein: 30g
- Carbohydrates: 70g
- Fat: 20g
Tips and Notes
- Chicken Selection: Chicken thighs are recommended for their flavor and tenderness compared to breasts.
- Dashi Substitute: If dashi is unavailable, use chicken broth as an alternative.
- Egg Consistency: For a traditional oyakodon, aim for slightly runny yolks; adjust cooking time based on your preference.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Oyakodon is not just a meal; it’s a warm embrace on a plate. With its rich flavors and satisfying textures, it’s sure to become a favorite in your household. Enjoy this delightful dish any day of the week!
